Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Methods of cooking Part 1 Cooking – the transfer of heat to food.

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Presentation transcript:

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Methods of cooking Part 1 Cooking – the transfer of heat to food

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Three basic principles Radiation: Heat travels in direct rays until it falls on food and heats it. This happens when food is grilled. Conduction: Heat is transferred through a solid object by contact. This happens on a solid top stove or when food is cooked in saucepans. Convection: Movement of heated particles of gases or liquids which expand, become less dense and rise. Colder particles sink to take their place causing convection currents, which distribute heat. This happens when food is cooked in the oven.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Boiling Cooking in a liquid at boiling point. Method 1: Place food into boiling liquid, reboil, then reduce the heat to simmer (gentle boiling). Method 2: Cover food with cold water, bring to the boil, then reduce the heat to simmer.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Purposes of boiling Food is pleasant to eat with agreeable flavour. Food has an appropriate texture (tender or slightly firm). Food is safe to eat. Food is easy to digest.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Poaching Cooking in liquid at just below boiling point, but never boiling. Shallow poaching: In the minimum of liquid. Used for cuts of fish and chicken. To prevent boiling transfer to a moderate oven to complete cooking. Deep poaching: In deeper liquid. Used for eggs and whole fish.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Purposes of poaching Food is easy to digest. Food has a tender texture. Food is safe and pleasant to eat. Sauce can be made with the cooking liquid, where appropriate.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Stewing Slow cooking pieces of food in the minimum of liquid on a stove or in an oven. Food and liquid served together. Thickened consistency from: unpassed ingredients (e.g. Irish stew) thickening of the liquid (e.g. white stew/ blanquette) cooking in the sauce (e.g. brown stew/ navarin).

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Purposes of stewing Food develops a good flavour, texture and eating quality. Cheaper cuts of meat, which would not be suitable for roasting or grilling, can be made tender and palatable by stewing.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Braising Cooking in the oven, in a covered pan, casserole or cocotte, with liquid and often on root vegetables. Combines stewing and pot roasting. Brown braising: Cuts and joints of meat are marinated (and sometimes larded), sealed quickly, then braised.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Braising White braising: Vegetables and sweetbreads are blanched, refreshed, then braised with white stock. Vegetables and rice can also be braised – slow, moist cooking in a covered pan. An example is braised red cabbage.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Purposes of braising Food becomes tender, digestible, palatable and safe to eat. Flavour, texture and eating quality are improved by braising. Sealing meat for braising retains flavour and gives a good finished colour.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Steaming Cooking by steam (moist heat) under various degrees of pressure. Minimises the loss of nutrients during cooking. Makes food pleasant, digestible, safe and nutritious. Considered to be a healthy method.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Methods of steaming Atmospheric/low pressure Direct, in a steamer or over boiling water Indirect, between plates over boiling water. High pressure In purpose-built steamers No steam escapes, so pressure builds, temperature rises and cooking is quicker.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Methods of steaming Sous vide (vacuum cooking) Raw food in vacuum-sealed pouches is cooked in a convection steamer. The cooked pouch is quickly cooled and stored at 3 ° C. The pouch is reheated when needed. Colour, texture, weight and natural juices of food are preserved. Dishes can be garnished at the outset, saving labour and providing uniformity.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Baking Cooking in a pre-heated oven using dry convection heat combined with steam. Makes food digestible, palatable and safe. Gives food appealing colour, texture and eating quality.

Published by Hodder Education © 2010 D Foskett, J Campbell and P Paskins Methods of baking Dry baking (cakes, pastry, potatoes): Steam rises from the food during cooking. Increased humidity (bread): A bowl of water or injection steam in the oven increases the water content of the food. Heat modification (baked egg custard): Food is placed in a container of water so that it cooks more slowly and does not overheat.